Figgy Halloumi and Lemony Pearl Couscous Salad
with Pomegranate Seeds, Tenderstem and Yoghurt
- Milk
- Cereals containing gluten
- Wheat
- Nuts
- Pistachio nuts
- Mustard
- Soya
- May contain traces of allergens
- Peanut
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Pecan Nuts
- Hazelnuts
- Sesame
- Sulphites
- Almonds
- Nuts
Ingredients
1 carton(s)
Chickpeas
160 grams
Tenderstem® Broccoli
225 grams
Halloumi
(Contains: Milk)
200 grams
Diced Sweet Potato
1 sachet(s)
Chermoula Spice Mix
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)
1 bunch(es)
Mint
1 unit(s)
Pomegranate
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)
½ unit(s)
Lemon
1 sachet(s)
Caramelised Onion Paste
40 grams
Fig Jam
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a medium saucepan of water to the boil with 0.5 tsp salt for the pearl couscous.
Drain and rinse the chickpeas in a sieve.
Halve any thick broccoli stems lengthways. Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Put the chickpeas and diced sweet potato on a baking tray, drizzle with oil and season with salt and pepper. Sprinkle over the chermoula.
Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf of your oven until both are golden, 25-30 mins.
Add the broccoli to the top shelf of the oven for the last 10-12 mins of cook time to roast until tender and crispy.
Meanwhile, add the pearl couscous to the boiling water, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
While the couscous cooks, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
Remove the pistachios from their shells, then roughly chop. Halve the lemon.
Squeeze the lemon juice into a large bowl and add the caramelised onion paste, sugar and olive oil (see pantry for both amounts). Season with salt and pepper and mix together. Set aside.
Once drained, add the couscous to the caramelised onion dressing, add half the pomegranate seeds and half the mint and gently stir to combine.
When everything's 10 mins from being cooked, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Add the fig jam and 1 tbsp water to the pan, stir together and turn to glaze the halloumi in the fig jam. Remove the pan from the heat.
Add the roasted chickpeas and sweet potato to the couscous mixuture and gently stir again to combine.
Divide between bowls and top with the remaining mint and pomegranate seeds. Add a dollop of yoghurt to 1 third of your bowl, the tenderstem to the next third and the halloumi to the other third.
Finish with a sprinkling of pistachios and enjoy!
